Boiling:

In cookery, boiling is cooking food in boiling water, or other water-based liquid such as stock or milk. Boiling can be done in two ways: The food can be placed into already rapidly boiling water and left to cook, the heat can be turned down and the food can be simmered; or the food can also be placed into the pot, and cold water may be added to the pot. This may then be boiled until the food is satisfactory. Water on the outside of a pot, i.e. a wet pot, actually increases the time it takes the pot of water to boil. The pot will heat at a normal rate once all excess water on the outside of the pot evaporates.

Foods Suitable for Boiling Include:

Fish

Vegetables

Farinaceous foods such as pasta

Eggs

Meats

Sauces

Stocks and soups

Advantages:

Older, tougher, cheaper cuts of meat and poultry can be made digestible

It is appropriate for large-scale cookery

Nutritious, well flavoured stock is produced

It is safe and simple

Maximum colour and nutritive value is retained when cooking green vegetables, provided boiling time is kept to the minimum

Disadvantages:

There is a loss of soluble vitamins in the water

Boiling water with the lid on wears out the pot

It can be a slow method

Foods can look unattractive

Baking:

Baking is the technique of prolonged cooking of food by dry heat acting by conduction, and not by radiation, normally in an oven. It is primarily used for the preparation of bread, cakes, pastries and pies, tarts, and quiches. It is also used for the preparation of baked potatoes; baked apples; baked beans; some pasta dishes, such as lasagne; and various other foods, such as the pretzel.

Ingredients often used in baking

Butter, margarine or other shortening

Flour

Sugar

Cocoa

Egg

Salt

Leavening agents:

Baking powder

Yeast

Baking soda

Some examples of baked food.

Grilled:

Grilling is a form of cooking that involves direct heat. Devices that grill are called grills. The definition varies widely by region and culture. Grilling generally refers to cooking food directly under a source of direct, dry heat. The grill is usually a separate part of an oven where the food is inserted just under the element.

Commonly grilled food and cooking methods

Steaks

Hot Dogs

Hamburger Patties, Cube Steaks

Sausage

Chicken Breasts

Chicken Thighs and Legs

Pork Chops

Fish

Shrimp

Asparagus

Potatoes

Kebabs

Fruits

Mushrooms, Edible mushrooms, Portobello mushrooms

Squash

Sweet corn, corn on the cob

Vegetables, Root vegetables

Deep Fat Frying:

Deep-frying is a cooking method whereby food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan; industrially, a pressure fryer or vacuum fryer may be used. Deep frying is classified as a dry cooking method because no water is used. Due to the high temperature involved and the high heat conduction of oil, it cooks food extremely fast. If performed properly, deep-frying does not make food excessively greasy because the moisture in the food repels the oil: The hot oil heats the water within the food, steaming it from the inside out, oil cannot go against the direction of this powerful flow. As long as the oil is hot enough and the food is not immersed in the oil for too long, oil penetration will be confined to the outer surface. However, if the food is cooked in the oil for too long, too much of the water will be lost and the oil will begin to penetrate the food. The correct frying temperature depends on the thickness and type of food, but in most cases it lies between 175 and 190 °C.

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